Victorinox Swiss Classic Knife Block - Kitchen Knife Set with Block for Home Essentials - Includes Chef's Knife, Santoku Knife & More - Black Handles, 15-Piece Set

This set is incredible! Very sharp, easy to handle, many different uses. The only thing I found strange was the wooden storage block (counted as one of the 15 member set) was not made specifically for the 14 knives. There are 3 more openings that stay empty for knives that aren’t there. Otherwise, it looks nice, but takes up a lot of counter space.

Been using this for 5 years. Great set. Super sharp, even now. No rust. Lightweight, thin, & strong. Slices easily though just about everything. Highly recommend.

I bought these through the Amazon Ware House Deals and they looked new to me . The Block had two extra slots and I added a 7 inch Santoku, plus an 8 inch Butcher knife . This set has a 4-inch paring; 6-inch boning; 8-inch chefs'; 8-inch Serrated edge bread; 10-inch slicing rounded end ; 10-inch sharpening steel; kitchen shears; slant hardwood block . These are stamped blades and thinner than some . But due to the metal tempering methods they have a high Rockwell hardness rating and will cut as well as most forged blades while retaining sharpness . When the need to sharpen comes along if you haven't tried to cut nails, used one for a pry bar, or tried to cut a beef leg bone (they make cleavers for that), etc., generally a few strokes on the steel does the job . Word of advice don't use an electric sharpener on any knife unless it's cheap, poor steel, and one you want to throw away soon . There are carbide, and ceramic, hand held V notched sharpeners that are easy to use and don't ruin a blade or its' temper . Victorinox gives a guide for sharpening on a steel and it works pretty well . My wife and I both have been impressed and pleased with the long term use of Victorinox knives . We do hand wash them, but most knives should be washed that way . I base my review on use of these and the use of approx. 80 sheath type hunting knives I own and use on butching large game . Some are ground blades, high carbon forged steel, some stainless, some costing hundreds of dollars and all high Rockwell rated . Believe me I know good steel when I use it . These are excellent kitchen cutlery for a reasonable price . Is there better out there ? Perhaps but get ready to dig deep in your wallet or purse when you buy them and expect little difference for everyday general kitchen duty . ADDENDUM: Four years later wife and I still love these. Just read a test done with 8 top selling kitchen Chef knives . Although far cheaper, than any of the others in price, the Victorinox Chef knife out scored Wusthof and Cutco Chefs knives consistently in cutting . Only two VERY EXPENSIVE Japanese Knives beat it and the Victorinox Chef Knife was rated the best buy available . I have three expensive forged Chef knives and I agree with that test too. A thinner blade doesn't mean an inferior one. Tempering plus steel makes a blade and Victorinox has that right . Actually my favorite forged set is one made in France and has fairly thin blades . Just thought I'd share that.

My first splurge purchase for kitchen knives and they are worth it. Sharp and convenient with the knife holder and it comes with a sharpening rod. Rust resistant and they work better than any knives I've bought before from Walmart or target.

This is a very nice and affordable knife set. It was a gift and the recipient really liked this set. I use Victorinox knives at home and highly recommend them.

This a competent knife set, but in truth, I probably wouldn't buy it twice. * Block - Average quality and attractive, but it has vertical slots, so you run the working edges of your knives against wood when you're putting them away. I store all of mine upside-down, but they don't look quite right this way. * Chef's knife - Good. Easily my most-used knife. Good, but not great balance. Very light. Doesn't fall under its own weight. Very agile. Certain vegetables stick to the side with very high suction. After two years with after-use honing, there's no longer a decent edge. They're overdue for sharpening, though the edge in general doesn't hold up well to chopping and the like. * Paring knife - Very good. Very light. Blade doesn't have a gloss finish. Looks almost symmetrical, so I have to pay attention when I first pick it up before putting my thumb on the wrong side of the blade. * Bread knife - Excellent. The best of the knives. Extremely sharp, still. Blade has a mirror finish. Cleanly slices through soft bread and anything else. * Slicing knife - Fine. I guess. I've literally never used it. Flexible, mirror-shine blade. Quite sharp. * Boning knife - Fine. Same comments as with the slicer, except the blade is thick and stiff. * Honing steel - Very good. Above average quality. Seems to work as well as any other, though the grooves are large, so you have to use less pressure. * Kitchen shears - Bad, because there aren't any. I use another brand of shears constantly. So what conclusions? If you're just getting started with cooking, you need the first two knives at minimum. The others, probably not. Everything can be purchased separately as needed. I use the chef's knife over 80% of the time I'm holding any knife. The same blades are also available with plastic Fibrox handles. Fibrox is dishwasher safe. Rosewood isn't. You need to carefully clean them by hand, shake water out of the handles, and treat the Rosewood with a wood oil every now and then. I'm actually reluctant to use the knives with raw meat because of the possibility of bacterial transfer to the handle. Also, while the wood confers a slight handling benefit, I question the durability. There's a noticeable roughness to the finish that's started to appear on the chef's knife (water contact, however carefully cleaned afterward) and a slight swelling where the tang meets the wood (same reason). I've gotten in the habit of stabbing outward after cleaning to shed water from any crevices. I recently spent a few hours in a Williams Sonoma trying knives on sample vegetables. Don't ever do this, it's like cutlery porn. Far and away the most impressive were Wusthof's Classic Ikon. It's not fair to compare them to the Victorinox (an equivalent to this set is north of $350), but I will anyway. Balance and handle comfort are superb. The extra weight makes chopping effortless, as does an incredibly keen factory edge. They're simply better. A lot better. If I were doing this again, I'd buy a Wustoff knife block ($30) (which has sideways slats), the 'Wusthof Classic Ikon Starter Knife Set' which includes an 8" Chef's knife and a 3.5" paring knife ($180), Wustoff kitchen shears ($20), and a ceramic honing rod ($30). Add the 8" bread knife later ($90). For a lower budget, I'd choose Fibrox 8" chef's and 3.25" paring knives ($50), Victorinox block and shears ($40), and any steel ($20). This Rosewood style is an awkward fit: with each knife purchased separately, you pay more for the same cutting and handling as the Fibrox, less the durability. With the set, you get a lot of knives you don't need. I'm not unhappy with my choice, but no, I wouldn't choose it again.

Found the perfect knife set. So happy with my purchase.

Excelente calidad y acabado. Los mangos son de un material el cual no resbala y permite una excelente fijación a los cuchillos. El 'mueble' de madera esta perfecto y practico. El filo esta increíble... casi me he cortado un dedo una vez pero estoy muy contento con los cuchillos. Por cierto llevo 2 años utilizándolos y no han perdido ni un poquito el filo

Very good

ho regalato questo ceppo con coltelli molto belli e la persana che li ha ricevuti è stata enormemente contenta e soddisfatta

Just getting into cooking and didn't want to spend too much on an expensive set. Found this set to be ideal for myself as the knives handle great and cut well. Knife block was bigger than I expected but looks good regardless.